HOMEMADE VANILLA ICE CREAM RECIPE

4 eggs (beaten well)
1 1/2 c. sugar
1/4 tsp. salt
3 tbsp. vanilla - 1 tbsp. Mexican vanilla
1 qt. whipping cream
1 qt. half & half
Milk to bring to fill-line

Beat each ingredient in succession, adding as you go in an ice cream machine canister. Beat until dissolved and creamy. Place paddle in canister and fill to fill-line with milk. Place canister in center of wooden tub. Place motor over all and fasten in place. Plug in to begin churning. Pack with layers of crushed ice and rock salt following ice cream machine instructions. Churn until set and will not turn any further. Remove paddle and replace lid. Store in freezer until ready to serve in styrofoam cups-bowls to prevent melting. Can be topped with sauces, syrups, nuts, etc. Can add 3 ripe bananas, well mashed, if desired.

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Making the ice cream 1 - Machine

Care should be taken not to overfill the machine's bowl as the mixture will expand during the churning process. It is recommended that the bowl is filled no more than two-thirds full with the initial mixture.

Turn on machine and allow to chill down according to manufacturers instructions
Make the custard and flavour accordingly
Pour into the machine and follow manufacturers instructions
Remove and place in the freezer

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Making the ice cream 2

Make the custard and flavour accordingly and allow to cool
Pour into a tray (it is best if the mixture is approximately 4 cm deep) and place in the freezer
Stir from time to time as it freezes
When half of the mixture has frozen, remove and place into a food processor and pulse to break up
Place back into the tray and three-quarters freeze
Remove and place back into the food processor and pulse to break up
Allow to three-quarters freeze again and pulse one more time in the food processor before freezing for the last time
This last freezing is best done in a storage container
Use as required

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